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SUNSHINE SSM SENIOR SECONDARY SCHOOL
CHENNAI-44 CHEMISTRY PROJECT
EXTRACTION OF CASEIN FROM DIFFERENT
TYPES OF MILK
NAME: SHALINI ALAMELU S V
CLASS: XII SEC:C ACKNOWLEDGEMENT
I would like to extend my sincere thanks to the Sunshine SSM Senior
Secondary School management and my Principal Ms T.V. Revathi Mam and the faculty members of this school for providing a conducive academic environment and resources for conducting this research. Their commitment to excellence in education and research has been a constant source of inspiration. I would like to express my sincere gratitude to my chemistry teacher Ms Vasumathi Sampath Mam for her invaluable guidance, constant support, and expertise throughout the project. Their deep knowledge and insights have been instrumental in shaping this research endeavour. I extend my sincere gratitude to Ms Jainab Beevi Mam for her assistance, operating instrumentation and maintaining the laboratory facilities. Her dedication and expertise have been invaluable in ensuring the smooth progress of this project. I am deeply indebted to all the individuals mentioned above for their contributions to this project. Their collective efforts have played a crucial role in the successful completion of this research. I also acknowledge, with a deep sense of reverence, gratitude to my parents, other faculty members of the school and friends for their valuable suggestions given to me in completing the project ABSTRACT
Analysis of different samples of milk to determination amount of
casein, protein, minerals, carbohydrates, fats and water content. Casein is a major constituent in milk and is a mixed phosphorous protein. Casein is present in milk as a caseinate in the form of micelles. Micelles have negative charge and adding acid to milk the negative charges are neutralized. Ca2+ + caseinate + 2CH3COOH(aq) ----Casein + ( CH3COO)2Ca This paper discusses about the concentration or amount of casein present in different types of milk that is Cow milk, Aavin milk and Arogya milk. This can be done by using dilute acids. Apart from this after the process of extracting casein from the milk stated above, weighing of casein in both wet and dry state is also to be done and to understand the difference between the both. After all the process we finally understand there is always a difference of Protein and Minerals in different types of Milk depending upon the source which we are selecting. Casein contains many important properties that make it useful in a variety of applications, including food, pharmaceuticals, and industrial products. The main property of casein is to provide a slow- release source of amino acids for the body. It is relatively heat-stable and is not affected by the acidic environment of the stomach. In acidic conditions, casein can be solubilised and it will form a gel or precipitate out of solution when the pH is increased. TABLE OF CONTENTS
